Quick and Easy Lo Mein
This post may contain affiliate links. Please read our disclosure policy.
This quick Lo Mein is an easy weeknight dinner with delicious flavors and simple ingredients like soy sauce, ramen noodles or spaghetti noodles, and your favorite veggies! It’s a yummy and simple adaptation of this favorite Cantonese dish!
Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
Why I Love This Easy Lo Mein Recipe
The first meal I cooked away from my parent’s home was an Asian stir fry. That was before I discovered Lo Mein. And oh my, did the world change after that!
It’s the most delicious and easy-to-make take-out food in the world. In fact, I might say (at least to me) that it is utterly and completely addictive. The sweet and salty flavors, slippery noodles, fragrant stir fry sauce… I’m salivating.
One of my best friends is of Chinese descent. First, my neighbor and, quickly thereafter, a dear friend. She’s a fabulous cook, and her tricks and twists have invaded all of my Asian-inspired recipes. believe me, this under-20-minute dish will soon become your favorite takeout food at home, too!
If you like mixing and matching recipes, this one is for you!
While this recipe is quick, you may also enjoy Slow Cooker Pork Lo Mein.
Lo Mein Ingredients
Here’s what you need:
For the Sauce:
- Cornstarch to thicken this sweet and salty sauce
- Soy Sauce: This recipe calls for both dark soy sauce and “soy sauce.” Dark soy sauce provides beautiful color and adds more intense, delicious flavor to the sauce as compared to regular soy sauce. If needed, you can substitute regular soy sauce in the same measurement.
- Sesame oil: This brings tremendous flavor to the dish, but you can also substitute extra virgin olive oil for a similar flavor profile. Otherwise, avocado oil or vegetable oil are good choices too.
- Sugar: for the pinch of sweet in the salty stir fry sauce
- Chinese cooking wine or Mirin: If you don’t have this available, you can substitute broth or even warm water.
For the Lo Mein
- Noodles: Lo Mein noodles are fresh noodles, often labeled “egg noodles,” and are about 1/8-inch thick. Spaghetti, linguine, bucatini or ramen can also be substituted.
- Cooking oil: Again, sesame oil is delicious but use your favorite stir fry oil that can handle heat.
- Vegetables: I’m using green onions, sliced cremini mushrooms, red bell pepper, carrot, snow peas, and baby spinach. But substitute your favorite veggies (or ones you have on hand) like broccoli, cabbage, etc.
How to Make Lo Mein
- Sauce: Whisk the cornstarch and dark soy sauce together in a small bowl or jar, then whisk in the remaining ingredients or shake it together in a lidded jar.
- Noodles: Cook the noodles according to package directions. Drain and set aside.
- Stirfry: Heat oil in a large wok or skillet. Add garlic, mushrooms, bell pepper and carrot to the hot pan and cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
- Serve: Stir in the cooked noodles and lo mein sauce and gently toss to combine. Serve with sliced on the diagonal green onion tops.
Whisk the Sauce
Whisk the cornstarch and dark soy sauce together in a small bowl or jar, then whisk in the remaining ingredients or shake it together in a lidded jar.
Cook Noodles
Cook the noodles according to package directions. Drain and set aside.
Stir Fry Vegetables
Heat oil in a large wok or skillet. Add garlic, mushrooms, bell pepper, and carrot to the hot pan and cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
Serve
Stir in the cooked noodles and lo mein sauce, and gently toss to combine. Cook for 1-2 minutes or until the noodles are coated and the sauce has slightly thickened. Serve with diagonally sliced green onions.
Variations:
- Add Protein: Chicken, pork, beef, turkey, prawns/shrimp, or tofu is a delicious addition. Stir fry the protein before the veggies, and then continue with the recipe.
- Change up the Vegetables: Mix and match the vegetables you have on hand (or ones you love), like broccoli, cabbage, bok choy, Swiss chard, etc.
How To Make Chicken (Or Beef) Lo Mein
Consider this recipe as a base for all your creative lo mein ideas. If you want to add protein (like beef, chicken, or shrimp) to this vegetable lo mein, it’s easy!
Here’s what you’ll do:
- For beef and chicken, thinly slice your chicken or beef. For shrimp, use small, peeled shrimp.
- Toss the protein in 2 teaspoons of the sauce.
- Brown/sear it in the pan before adding your veggies, noodles, and sauce.
More Recipes to Try
If you try this recipe, I’d love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
Quick and Easy Lo Mein Recipe
Equipment
Ingredients
Sauce
- 4 teaspoons cornstarch
- 2 tablespoons dark soy sauce *see notes
- 2 tablespoons light soy sauce *see notes
- 1 teaspoon sesame oil *see notes
- 2 teaspoons sugar
- 1 tablespoon Chinese cooking wine or Mirin (see notes)
Lo Mein
- 6-8 ounces uncooked ramen noodles
- 1 tablespoon sesame oil
- 3 garlic cloves minced or pressed
- 3 green onions chopped (separate green parts from white parts – you’ll use both separately)
- 2 cups cremini mushrooms sliced
- 1 red bell pepper julienned
- 1 carrot julienned
- ½ cup snow peas
- 3 cups baby spinach
Instructions
- Sauce: Whisk the cornstarch and dark soy sauce together in a small bowl or jar, then whisk in the remaining ingredients or shake it together in a lidded jar.
- Noodles: Cook the noodles according to package directions. Drain and set aside.
- Stirfry: Heat oil in a large wok or skillet. Add garlic, the white part of green onions, mushrooms, bell pepper, and carrots to the hot pan and cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
- Stir in the cooked noodles and the lo mein sauce and gently toss to combine. Cook for a minute or until the noodles are coated and the sauce has thickened slightly. Serve with green onions sliced on the diagonal.
Video
Notes
- Noodles: Spaghetti, linguine, bucatini or ramen can be substituted. Lo Mein noodles are fresh noodles often labeled “egg noodles” are are about 1/8-inch thick.
- Vegetables: You want about 3 cups of vegetables. Substitute your favorite veggies like broccoli, cabbage or bok choy!
- Soy Sauce: This recipe calls for both dark soy sauce and “soy sauce.” Dark soy sauce provides beautiful color and adds more intense, delicious flavor to the sauce as compared to regular soy sauce. If needed, you can substitute regular soy sauce in the same measurement.
- Sesame Oil: This brings tremendous flavor to the dish, but you can also substitute extra virgin olive oil for a similar flavor profile. Otherwise, avocado oil or vegetable oil are good choices too.
- Chinese Cooking Wine or Mirin: You can substitute chicken broth or even water measure for measure if needed.
- Protein: If you want to add a protein, (like chicken, pork, or beef), stir fry it first, before the vegetables, then remove from heat while you cook the vegetables. Add back into the pan at the end with the noodles.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
How much garlic are you supposed to add? I didn’t see it mentioned in the ingredients. This was a flavorful dish but I think the sauce should be heated a bit so the cornstarch doesn’t taste “raw”. Good way to use leftover veggies!
Add 2-3 garlic cloves, minced or pressed. At the end of the dish, toss in the noodles and the sauce. Continue to toss the noodles for 1-2 minutes or until they are coated and the sauce has thickened slightly. Thank you for trying the recipe!